混菌静态发酵改善双低菜籽粕品质

doi:10.3864/j.issn.0578-1752.2020.10.013

摘要/Abstract

摘要：

【目的】研究枯草芽孢杆菌和雅致放射毛霉混菌静态发酵对双低菜籽粕营养价值和感官特性的影响,并通过体内试验初步评估菜籽粕食用的安全性,为菜籽粕在食品领域广泛利用和深度开发提供理论依据。【方法】以双低菜籽粕为研究对象,采用静态发酵代替传统的搅拌式发酵。通过测定发酵后菜籽粕的营养成分（粗蛋白、水溶性蛋白、小肽、氨基酸和川芎嗪）、抗营养成分（硫代葡萄糖苷、植酸和粗纤维）及基于电子鼻和电子舌气、味差异,结合相关性分析和主成分分析,评价混菌静态发酵对双低菜籽粕品质的影响;并以大鼠为试验对象,初步研究发酵菜籽粕对大鼠生长性能的影响,为发酵菜籽粕产品的应用提供理论依据。【结果】结果表明,发酵后可溶性蛋白、多肽和总氨基酸分别增加了96.7%、281.48%和19.58%。大部分菜籽蛋白被降解为分子量在500—108 Da的小分寡肽和氨基酸。发酵后检测到川芎嗪这一新的营养物质,浓度在发酵第5天高达590 mg?kg^-1,硫代葡萄糖苷、植酸和粗纤维含量在发酵后分别降低了45.26%、41.37%和31.16%。电子鼻和电子舌的分析结果表明,发酵前后菜籽粕的气味和滋味发生显著变化,发酵后菜籽粕中酸味明显增加。动物试验表明,发酵菜籽粕等氮代替25%的豆粕添加到大鼠饲粮中可以明显提高大鼠的平均日采食量和平均日增重,并且大鼠的肾脏、胸腺和肝脏未出现损伤现象。【结论】本研究所采用的菌种和发酵工艺能够提高菜籽粕的营养价值,改善菜籽粕风味,提高大鼠的生长性能。

关键词: 静态发酵, 菜籽粕, 营养成分, 川芎嗪, 电子鼻, 电子舌, 枯草芽孢杆菌, 雅致放射毛菌

Abstract:

【Objective】A study was conducted to investigate effects of innoculation with a combination of Bacillus subtilis and Actinomucor elegans on the nutritional value and sensory characteristics of double-low rapeseed meal, and to evaluate the safety by in vivo experiment, so as to provide a theoretical basis for the utilization and deep development of rapeseed meal in the food industry. 【Method】The double-low rapeseed meal was used as the research object, and the static-state fermentation was used instead of the traditional stirring-state fermentation. The nutritional components (crude protein, water-soluble protein, small peptide, amino acid and tetramethylpyrazine) and anti-nutrient components (glucosinolates, phytic acid and crude fiber) of rapeseed meal after fermentation were determined, and then based on the odor and taste differences of electronic nose and electronic tongue, the correlation analysis and principal component analysis were used to evaluate the effect of static fermentation of mixed bacteria on quality of double-low rapeseed meal. The effects of fermented rapeseed meal on the growth performance of rats were studied preliminarily. These studies provided a theoretical basis for the application of fermented rapeseed meal products. 【Result】The results showed that soluble protein, peptides and total amino acid were increased by 96.7%, 281.48% and 19.58%, respectively after fermentation. Most rapeseed proteins were degraded into oligopeptides and amino acids with molecular weight between 500 Da and 108 Da. Tetramethylpyrazine, a new nutrient, was detected after fermentation. The concentration of tetramethylpyrazine reached 590 mg?kg^-1 on the fifth day of fermentation. The contents of glucosinolates, phytic acid and crude fibers were decreased by 45.26%, 41.37% and 31.16%, respectively. The results of electronic nose and electronic tongue analysis showed that the flavor and taste of rapeseed meal changed significantly before and after fermentation, and the acid taste of rapeseed meal increased significantly after fermentation. Animal experiments showed that the addition of fermented rapeseed meal and other nitrogen instead of 25% soybean meal to rat diet could significantly increase the average daily intake and average daily weight gain of rats, and there was no damage to the kidney, thymus and liver of rats. 【Conclusion】The inoculant and fermentation method in the study could improve the nutritional value and flavor properties, and the fermented rapeseed meal could improve the growth performance of rats.

Key words: static-state fermentation, rapeseed meal, tetramethylpyrazine, electronic nose, electronic tongue, Bacillus subtilis, Actinomucor elegans

郝怡宁,王志高,何荣,鞠兴荣,袁建. 混菌静态发酵改善双低菜籽粕品质[J]. 中国农业科学, 2020, 53(10): 2066-2077.

HAO YiNing,WANG ZhiGao,HE Rong,JU XingRong,YUAN Jian. Quality Improvement of Rapeseed Meal Based on Static-State Fermented with Mixed Microorganisms[J]. Scientia Agricultura Sinica, 2020, 53(10): 2066-2077.

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氨基酸 Amino acid	菜籽粕中氨基酸含量Amino acid content in RSM (g/100 g)
氨基酸 Amino acid	菜籽粕 RSM	1 d	3 d	5 d
天冬氨酸 Asp	2.05a	2.33b	2.97c	2.91d
苏氨酸 Thr	1.39a	1.55b	1.62b	1.59b
丝氨酸Ser	1.34a	1.37a	1.42b	1.47b
谷氨酸Glu	5.18a	5.4b	5.98c	6.03c
甘氨酸Gly	1.65a	1.65a	1.69a	1.66a
丙氨酸Ala	1.45a	1.5ab	1.52ac	1.55d
半胱氨酸Cys	0.32a	0.51b	0.68c	0.63d
缬氨酸Val	1.57a	1.6a	1.56a	1.52b
甲硫氨酸Met	0.56a	0.63b	0.76c	0.76c
异亮氨酸Ile	0.96a	1.21b	1.23bc	1.16c
亮氨酸Leu	2.08a	2.24b	2.72c	2.73c
酪氨酸Tyr	0.81a	0.86b	0.91c	0.97d
苯丙氨酸 Phe	1.1a	1.35b	1.95c	1.92c
赖氨酸 Lys	1.51a	1.6b	1.73c	1.71c
组氨酸 His	0.78a	0.9b	0.97c	0.86b
精氨酸 Arg	1.8a	1.98b	2.03bc	1.94c
脯氨酸 Pro	1.55a	1.75b	1.8b	1.8b
必须氨基酸 Essential amino acids	9.17a	10.18b	11.57c	11.49c
总氨基酸 Total amino acids	26.1a	28.43b	31.54c	31.21c

项目 Items	菜籽粕 RSM	发酵菜籽粕 FRSM
胸腺指数 Thymus index	13.27±0.87a	13.58±0.94a
脾脏指数 Spleen index	21.98±1.14b	21.47±0.68b
0-21 d
平均日采食量 Average daily feed intake	22.67±1.33a	24.14±1.75b
平均日增重 Average daily weight gain	6.95±0.21a	7.48±0.14b
21-42 d
平均日采食量 Average daily feed intake	25.92±1.08a	28.69±0.95b
平均日增重 Average daily weight gain	2.38±0.11a	2.12±0.08a